Allulose syrup and method for manufacturing same

Abstract

The present invention relates to an allulose syrup and method of preparing the same, and more specifically, an allulose syrup with proper viscosity ranges, including viscosity-regulating agent and a dispersant and method of preparing the same.

1 . A saccharide syrup composition comprising raw saccharide syrup including 10 to 99% by weight of allulose based on 100% by weight of the solid content of the raw saccharide syrup, a viscosity regulator and a dispersing agent, wherein the viscosity regulator is one or more selected from the group consisting of pectin and carrageenan and is contained at 0.01 to 5 wt % of based on 100 wt % of the saccharide syrup composition. 
     
     
         2 . The saccharide syrup composition according to  claim 1 , wherein the dispersant is at least one powder selected from the group consisting of disaccharides, sugar alcohols and oligosaccharides. 
     
     
         3 . The saccharide syrup composition according to  claim 1 , wherein the raw saccharide syrup comprises 10 to 80% by weight of allulose and 20 to 90% by weight of oligosaccharides based on 100% by weight of the solid content of the raw saccharide syrup. 
     
     
         4 . (canceled) 
     
     
         5 . The saccharide syrup composition according to  claim 1 , wherein the content of dispersant content is 10 to 3,000 parts by weight, based on 100 parts by weight of a viscosity regulator. 
     
     
         6 . The saccharide syrup composition according to  claim 2 , wherein the sugar alcohol is at least one selected from the group consisting of sorbitol, maltitol, erythritol, xylitol, mannitol, isocitol and lactitol. 
     
     
         7 . The saccharide syrup composition according to  claim 2 , wherein the oligosaccharide is at least one syrup composition selected from the group consisting of galacto-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, fructo-oligosaccharides and soy-oligosaccharides. 
     
     
         8 . The saccharide syrup composition according to  claim 1 , wherein the allulose syrup is an allulose-containing mixed saccharide or obtained therefrom, and wherein the mixed saccharide is prepared by reacting the fructose-containing raw material with a composition for producing allulose comprising at least one selected from the group consisting of an allulose epimerase, a cell of a microorganism producing the enzyme, a culture of the microorganism, a lysate of the microorganism, and an extract of the culture or the lysate. 
     
     
         9 . The saccharide syrup composition according to  claim 8 , wherein the allulose syrup is a syrup composition obtained by separation and concentration a mixed saccharide syrup comprising 2 to 55 parts by weight of allulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of oligosaccharides. 
     
     
         10 . The saccharide syrup composition according to  claim 1 , further comprising at least one sweetener selected from the group consisting of sucralose, rebaudioside and stevia. 
     
     
         11 . The saccharide syrup composition according to  claim 1 , wherein the saccharide syrup composition has chromaticity of 100 to 500 IU. 
     
     
         12 . The saccharide syrup composition according to  claim 11 , further comprising at least one color controlling agent selected from the group consisting of raw sugar extracts, caramel syrup and artificial coloring agent. 
     
     
         13 . A method of preparing a saccharide syrup composition comprising raw saccharide syrup including 10 to 99% by weight of allulose based on 100% by weight of the solid content of the raw saccharide syrup, a viscosity regulator and a dispersing agent,
 wherein the method comprises   providing raw saccharide syrup including 10 to 99% by weight of allulose based on 100% by weight of the solid content of the raw sugar syrup,   preparing the mixed powder of the viscosity regulator and the dispersing agent, and   adjusting saccharide syrup composition by adding the mixed powder to the raw saccharide syrup.   
     
     
         14 . The method according to  claim 13 , wherein in the adjusting saccharide syrup composition, the raw sugar syrup is at 70 to 85° C. 
     
     
         15 . The method according to  claim 13 , wherein the viscosity regulator is one or more selected from the group consisting of pectin and carrageenan and is contained at 0.01 to 5 wt % of based on 100 wt % of the saccharide syrup composition.